Shrimp Noodle Bowl (Sandra Lee) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
8 cups low-sodium chicken stock |
2 cups frozen peas |
2 cups frozen carrot slices |
2 tablespoons toasted sesame oil |
2 tablespoons soy sauce |
2 tablespoons szechuan stir-fry sauce (recommended: san-j) |
10 ounces fresh yaki-soba or ramen noodles |
1 pound cooked medium shrimp |
Directions:
1. To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
2. Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.
|
|